Topic 2.3:  Carbohydrates and Lipids

Quizlet study set for this topic

Essential Idea:  Compounds of carbon, hydrogen and oxygen are used to supply and store energy. 
At SHS, Topic 2.3 is taught in the following class unit(s):

Statements & Objectives:

2.3.U1  Monosaccharide monomers are linked together by condensation reactions to form disaccharides and polysaccharide polymers.
  • Define monosaccharide, disaccharide and polysaccharide.
  • List three examples of monosaccharides.
  • List three examples of disaccharides.
  • List three examples of polysaccharides.
  • Use molecular diagrams to draw the formation of maltose from two glucose monomers.
  • Explain a condensation reaction connecting two monosaccharides in the formation of a disaccharide.
2.3.U2  Fatty acids can be saturated, monounsaturated and polyunsaturated.
  • Describe the differences between saturated and unsaturated (mono- or poly-) fatty acids.
2.3.U3  Unsaturated fatty acids can be cis or trans isomers.
  • Describe the differences between cis- and trans- fatty acids.
2.3.U4  Triglycerides are formed by condensation from three fatty acids and one glycerol. 
  • Outline the difference between fats and oils.
  • Explain a condensation reaction connecting fatty acids and glycerol to form a triglyceride..
  • State two functions of triglycerides.
2.3.A1  Structure and function of cellulose and starch in plants and glycogen in humans. 
  • State the structural difference between alpha and beta glucose.
  • Contrast the structure and functions of cellulose, amylose, amylopectin and glycogen.
2.3.A2  Scientific evidence for health risks of trans fat and saturated fatty acids. 
  • Discuss the relationship between saturated fatty acid  and trans-unsaturated fat intake and rates of coronary heart disease.
2.3.A3  Lipids are more suitable for long term energy storage in humans than carbohydrates. 
  • Explain the energy storage of lipids compared to that of carbohydrates.
2.3.A4  Evaluation of evidence and the methods used to obtain the evidence for health claims made about lipids. 
  • Define evaluation in respect to evidence from and methods of research.
  • Outline the manner in which the implications of research can be assessed.
  • Outline the manner in which the limitations of research can be assessed.
  • Evaluate a given health claim made about lipids.
2.3.S1  Use of molecular visualization software to compare cellulose, starch and glycogen.
  • Demonstrate use of JMol to view molecular structures, including changing image size, rotating the image and changing the style of the molecular model.
  • Identify carbon, hydrogen and oxygen atoms by color.
2.3.S2  Determination of body mass index by calculation or use of a nomogram. 
  • Calculate BMI using the formula.
  • Determine BMI using a nomogram.
  • Outline effects of a BMI that is too high or too low.
2.3.NOS  Evaluating claims- health claims made about lipids in diets need to be assessed. 
  • Describe how the effect of lipids on health can be assessed scientifically.
"When we try to pick out anything by itself, we find it hitched to everything else in the Universe." 
 John Muir,   1911